Ingrédients pour Lois's Magic Lemon Pie
- Sweetened Condensed Milk
- Lemon, Zest Of
- 1 cup fresh lemon juice
- 4 large egg yolks
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- Graham Cracker Squares
- Butter
- Cinnamon
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Comment préparer Lois's Magic Lemon Pie
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in 1/4 cup ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and form it into a disc. Wrap in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate.
- Trim and crimp the edges. Prick the bottom of the crust with a fork.
- Bake for 10 minutes, then remove from the oven and set aside to cool.
- Reduce oven temperature to 325°F (165°C).
- In a large bowl, whisk together 1 (14-ounce) can sweetened condensed milk, 1 cup fresh lemon juice, 2 tablespoons lemon zest, and 4 large egg yolks until smooth.
- Pour the lemon mixture into the cooled pie crust.
- In a clean, dry bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form.
- Gently spoon the meringue over the lemon filling, sealing the edges to the crust.
- Bake for 15 minutes, or until the meringue is lightly browned.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
215g
Fat
55g
Carbs
23g
